Sumatran lamb korma with golden lace pancakes from Fire Islands: Recipes from Indonesia (page 59) by Eleanor Ford

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Notes about this recipe

  • joneshayley on February 26, 2020

    Absolutely stand out, the best curry I’ve ever made. With the pancakes, dipped in the sauce, it’s a perfect marriage . I used lamb shoulder and cooked for longer, and used the coconut stock from ifc instead of water, personally I think this imparted extra flavour and if you’re meal planning for a week it’s worth poaching some chicken in coconut milk one night to have this another.

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